Sweet muffins

Rate this recipe


Preparation info

  • Both will make


    muffins depending on the size of your tins
    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

Muffins come in many shapes and sizes, from the huge airy (and mostly bland) American versions, through to lovely, intensely flavoured dense muffins at cafés all over New Zealand. Muffins are easy to make, just ensure you have good-sized muffin tins, or paper cases that will sit in a muffin tray, or do as I’ve done and experiment with different-shaped tins like the small loaf tins I found in New York a few years back. If baking them in a tin then make sure you butter it generously and dust with flour before placing the tin in the fridge - the cold butter will make their removal easier once cooked. Following are two recipes, each with two variations - one for sweet muffins, and the other for savoury ones. Flavour combinations are endless, but these suggestions will lead you in the right direction. Bake muffins at 190°C.


  • 240 g flour
  • 120 g caster sugar
  • tsp baking powder
  • ¼ tsp baking soda
  • a good pinch of fine salt
  • 2 eggs
  • 40 ml (2 Tbsp + 2 tsp) vegetable oil (try using virgin rapeseed oil or a little walnut oil mixed into sunflower oil)
  • 180 ml buttermilk (or runny unflavoured yoghurt)


Preheat oven to 190°C.

Sieve the dry ingredients. Lightly whisk the eggs, oil and buttermilk together then mix this into the dry ingredients - don’t mix it too much, just bring it together. Add flavourings then dollop mixture into your moulds and bake at 190°C until a skewer inserted comes out clean - 18-24 minutes.

In this section